YAMARITA From the word Yam mixed with batter.
Eating food is not enough, but trying out different recipes is Self-love..
Try out something different this weekend, stop being old fashioned.
Yam is in the class of roots and tubers that is a staple of the Nigerian and West African diet, which provides some 200 calories of energy per capital daily.
Yam, a tropical crop in the genus Dioscorea, has as many as 600 species out of which six are economically important staple species.
Tuber is the main part of the yam plant which has high carbohydrate content (low in fat and protein) and provides a good source of energy.
Unpeeled yam has vitamin C. Yam, sweet in flavour, is consumed as boiled yam (as a cooked vegetable) or fufu or fried in oil and then consumed. It is often pounded into a thick paste after boiling and is consumed with soup. It is also processed into flour for use in the preparation of the paste.
Its medicinal use as a heart stimulant is attributed to its chemical composition, which consists of alkaloids of saponin and sapogenin. Its use as an industrial starch has also been established as the quality of some of the species is able to provide as much starch as in cereals
Peel, chop the Yam to your desired size, wash and cook with 5g of salt ( cook for 10 mins). Remember the time required for boiling differs as we have different species of yam. Regarding the different types of species we have, the secret is not to allow your Yam to be too soft. Lightly cook.
Sieve out the water and allow Yam to cool for 15min
Mix all dry ingredients in a neat bowl, flour, 10g of grounded mixed pepper, nutmeg and a pinch of salt. Set aside.
Whisk together egg, 5g of grounded mixed pepper, 2g of Maggi, Vanilla, and a pinch of salt and set aside
Pick up the Yam, dip it into the egg mixture and coat it with flour. Continue the same process for the remaining yam
Fry with the onion at a temperature of 100 degrees Celsius.